Containment has had at least two advantages. Allow self-taught people to prepare their first breads and give some bakers the opportunity to leave their bakery to write specialized books! New books were needed to accompany beginners. But also because the activity has evolved enormously.
“Today, we work with gluten-free breads, ancient wheats, long fermentation to make our products more digestible, testifies Frédéric Lalos, Meilleur Ouvrier de France, who signed the most beautiful book of our selection. In the village of 160 inhabitants where I settled, Soucé [Mayenne], my clients have told me that, thanks to me, they no longer have an upset stomach! “ Do you also definitely want to leave a mark on industrial breads? To your sourdoughs!
Playing in the big leagues (chefs)
It is a large rather intimidating work and which is intended de facto more for apprentice artisan bakers. But, through the pages of this voluminous (and heavy) book, everyone will find something to eat, whatever their level, until perfectly handling the wand. The author, Frédéric Lalos, who, when he was 26, became one of the youngest Meilleur Ouvrier de France, now provides around thirty stars. We also find the sometimes moving testimonies of its customers like Guy Savoy, David Bizet and Anne-Sophie Pic, who evoke their childhood memories and their conception of “good” bread. A short encyclopedic part brings together historical, economic and botanical elements on the subject.
But the essential is elsewhere. The book first gives an understanding of the working techniques, starting with the shaping of the baguette. Some of the 140 recipes on offer are close at hand, such as pastries or plain ciabatta, an aromatic bread with olive oil. The master wants to be a teacher and describes each step of the production step by step, illustrating with many photos. Other recipes, much more sophisticated, allow you to play in the big league of competition pastry. Finally, we retain the chapters devoted to gluten, its impact on digestibility and tips for doing without.
The bakery, by Frédéric Lalos (Epa, 408 p., € 49.95).
A bible for beginners
Eric Kayser started his activity in 1996 and today owns some 200 bakeries around the world. Already author of Larousse du Pain (Larousse, 2013), which sold like hot cakes (200,000 copies!), It delivers at the end of the year an updated version from the same publisher.
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